Hearty Autumn Lentil Soup
This lentil soup combines earthy lentils with seasonal vegetables and aromatic herbs, simmered to create a velvety, comforting stew. The dish features a thick, smooth texture with tender lentils and a flavorful broth, perfect for cozy fall days.
Equipment
- Saucepan or stockpot
- Wooden spoon or spatula
Ingredients
- 1 cup dried brown or green lentils rinsed and drained
- 1 large carrot diced
- 1 stalk celery rib diced
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin optional, for warmth
- 4 cups vegetable broth
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 bay leaf bay leaf
- Fresh herbs as desired parsley or thyme for garnish
Instructions
- Heat the olive oil in a large saucepan over medium heat until shimmering, then add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until vegetables are softened and fragrant.
- Add the minced garlic and ground cumin (if using), cooking for another 30 seconds until the garlic is fragrant and lightly golden.
- Stir in the rinsed lentils, coating them with the aromatics for a minute or two.
- Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 25-30 minutes, or until the lentils are tender and the soup has thickened.
- Remove the bay leaf and season the soup with salt and pepper to taste. For a creamier texture, you can blend part of the soup with an immersion blender or in a stand blender.
- Garnish the soup with freshly chopped parsley or thyme, then serve hot with crusty bread or your favorite accompaniments.
Notes
Ensure to stir occasionally during simmering to prevent sticking, and adjust seasoning as needed for your taste. This soup thickens as it cools, so add a splash of broth or water if reheating.